Fermentation is where quality is won or lost. This session turns fermentation from “wait and hope” into a controlled, repeatable process.

You’ll learn how to:

• Select substrates, yeast, and fermentation approaches that fit your spirit goals

• Monitor fermentation health (gravity, temp, pH, aroma cues) and catch problems early

• Avoid contamination and off-flavors with simple, consistent QA habits

• Troubleshoot common shop issues that cause stalled or “weird” ferments

Outcome: You’ll leave with a fermentation checklist you can use immediately.

This is the heart of the workshop: real distillation decisions, in real time, on real equipment—guided by master instructors.

You’ll learn how to:

• Run a spirit pass with safety and consistency as the priority

• Make confident cuts (heads/hearts/tails) using sensory + numbers

• Understand how equipment behavior affects flavor and proof

• Avoid common “new distiller” mistakes that ruin an otherwise great batch

Outcome: You’ll be able to standardize your approach to cuts and repeat results back home.

A clean vodka and a memorable gin require different thinking—and this section breaks down the decisions that matter.

You’ll learn how to:

• Choose botanical approaches for gin (extraction methods, intensity, balance)

• Understand filtration options and what they do (and don’t do)

• Proof with control and avoid haze, harshness, and flavor collapse

• Build a finishing workflow that respects both flavor and labeling requirements

Outcome: You’ll understand how to get to a clean, stable, bottle-ready spirit on purpose.

Even if your focus is gin or vodka, understanding darker spirits makes you a better distiller—and helps you make smarter business and production decisions.

You’ll learn how to:

• Compare substrates and fermentation approaches across whiskey/rum/brandy

• Understand how distillation profiles change flavor development

• Learn aging fundamentals: barrel types, entry proof, time, and what “good aging” actually means

• Connect production choices to costing, pricing, and product strategy

Outcome: You’ll see the whole playing field and know what to prioritize for your goals.

Day 3 is designed to maximize hands-on time and operator skill—what you can do on the floor, not just what you know in theory.

You’ll learn how to:

• Operate the still and support equipment (pumps, chilling/heat, process flow)

• Use practical QA and testing to keep production consistent

• Blend and proof to target flavor and proof—repeatably

• Understand essentials of safety, maintenance, compliance, and recordkeeping

• Bottle a spirit to take home (when applicable to the host distillery schedule)

Outcome: You’ll leave able to run core production steps with confidence—and troubleshoot typical shop issues.

Note: Content may adjust slightly to match the host distillery’s production schedule. Your hands-on time is maximized.

A guided tasting designed to sharpen your sensory vocabulary and help you make better cuts, blending decisions, and product calls—plus meet other serious distillers.